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Pomegranate Pork Medallions Salad Recipe

Pomegranate Pork Medallions Salad Recipe

To make the most of this week’s special offer I wanted to share this summer friendly pork tenderloin medallions salad recipe.


Pork Tenderloin, cut into medallions
2 teaspoons olive oil
1 tablespoon pomegranate molasses or honey
Zest and juice of 1 large unwaxed lemon
2 teaspoon Moroccan spice mix e.g. Ras-el Hanout
200g quinoa, rinsed
100g baby kale or spinach
150g pomegranate seeds
50g pistachios, roughly chopped, to serve
Few mint leaves to serve


1. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
2. Place the oil, 1 teaspoon of the pomegranate molasses or honey, 1 tablespoon of the lemon zest and juice and the spice mix in shallow dish, season, add the pork and coat on both sides.
3. Meanwhile, place the quinoa in a pan with 600ml cold water. Bring to the boil, then simmer, over a low heat, for about 12-15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave whilst you prepare the rest of the salad.
4. Heat a non-stick ovenproof griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 10 minutes turning once, brushing with any remaining marinade on both sides. Cook until the juices run clear.
5. Place the quinoa in a bowl, add the remaining lemon zest and juice, and remaining pomegranate molasses or honey and mix well. Season to taste. Gently stir in kale or spinach and pomegranate seeds.
6. Divide the quinoa between 4 plates. Thinly slice the pork and serve on top of the quinoa. Serve immediately with a scattering of mint leaves and pistachios.
Recipe originally found at:
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